If you’ve read my review of Bone by Jeff Smith, then you know that I’m a fan. I’m also a bit of a sucker for bridging my love for one thing into my love for another. Even before I saw a recipe for quiche in the Bone Handbook, I knew I had to make a variation of it for a Bone inspired meal.
If you’re familiar with the story then you know about the two fearsomely lovable and stupid, stupid rat creatures that repeatedly let their prey escape as they quarrel over serving them up in a quiche or a stew. Sounds a little corny, I know, but in the context of the story it’s quite hilarious.
So without further ado , I give you . . .
Rat Creature Quiche
(adapted from the Bone Handbook)
1 pie crust (see below)
2 Tbs. butter, softened
1 c. light cream
1 c. milk
½ tsp. salt
1 scallion (or green onion), sliced
12 slices, or 1 standard size package of bacon, cooked and chopped
1 c. Jarlsberg (or Swiss) cheese, freshly grated
2 Tbs. flour
Pinch of pepper
Preheat oven to 425. Prepare pie crust (see below). Spread 2 tablespoons of butter onto the pie crust and then place in the refrigerator while you prepare the other ingredients. Whisk together the eggs, cream, milk, salt, and pepper. Stir in the grated cheese, cooked/chopped bacon, flour, and scallion. Pour into chilled pie crust and bake for 15 minutes. Reduce heat to 350 and bake for another 25 – 30 minutes or until lightly browned (another way to check for doneness – the center should be springy to the touch). Cool for 15 minutes. Slice, serve, and ENJOY!
1 ¼ c. flour
1 stick butter
½ tsp. salt
1 tsp. sugar
2 – 3 Tbs. ice water
Cut butter into cubes and place in the freezer while you prepare other ingredients. Combine flour, salt, and sugar and place in food processor. Add cold butter and pulse until combined and crumbly. Add ice water 1 tablespoon at a time, pulsing the mixture between additions, until it comes together. Dump the mixture out onto a floured surface and form into a thick disk. Cover with plastic wrap and refrigerate for 15 minutes. Roll out the mixture on a floured surface until it’s a little more than a ¼ inch thick. (Note: if the disk is too hard when you first take it out of the fridge, just let it sit for a few minutes until it’s workable) Press evenly into pie dish.